ell in a bowl except for Grape Leaves.
Wrap 1 Tablespoon
o 375 degrees.
Wash leaves and put them on table
ry not to cut leaves, or separate at this
orget to add the celery leaves and also a chili sauce
Clean the rice thoroughly. Soak for at least 1/2 hour
Add the celery and cook for 2 more minutes.
Meanwhile
dd the broth, vinegar, bay leaves, and herbs.
Cover tightly
shave off the tough outer leaves of artichokes until you reach
se my electric frying pan for this.) Add the chicken to
Soak tamarind in water for 30 minutes, squeeze out the
e head, then remove the leaves from the cabbage (you
b>leaves under running water. Blanch in lightly salted water for
remove grape leaves from jar. Carefully separate leaves and rinse under
he methi leaves and palak leaves in plenty of boiled water for a
the cabbage leaves. Blanch the leaves in boiling water for 1 min
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
o 3 quarts of water for the pasta. Add 1 tsp
eat.
Allow to cool for some time.
Then, extract
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.